uart rectangular baking dish.
For topping, in a small bowl
Place peaches, nectar, sugar, and extract in food processor and process till smooth.
Spoon 2 tablespoons mixture into each ice cube tray section and freeze until almost firm. Insert a toothpick and freeze until completely firm.
APRICOT: Sub in apricot halves and nectar for peach
PEAR: Sub in pear halves and nectar for peach and almond extract for coconut extract.
PINEAPPLE: Sub in crushed pineapple and unsweetened pineapple juice for peach
MANGO: Sub in fresh mango and nectar for peach and omit coconut extract.
Have fun!
Preheat oven to 400\u00b0F.
For peach mixture:.
In a bowl, combine peaches, sugar, spice and cornstarch plus a little water (if peaches are dry).
For topping:.
In another bowl, combine flour, butter and brown sugar.
Place peach mixture in baking dish.
Sprinkle with topping.
Bake for 20-25 minutes.
Enjoy!
Grease and sugar an 8x2-inch microwave-safe baking dish.
Empty peaches and syrup into the dish.
Microwave butter in a 2-qt. microwave-safe bowl for 60 to 70 seconds on High, or until melted.
Blend in the dry cake mix until crumbly.
Sprinkle over peaches.
Then sprinkle with brown sugar.
Shield corners with foil.
Microwave, uncovered, for 6 minutes at Medium (50%).
Rotate dish.
Microwave for 5 minutes at High.
Remove foil shielding.
Microwave again for 4-5 minutes at High.
Cool 2- 3 hours to set.
pressing down slightly.
Bake for 45-50 minutes or until
Drain fruit; arrange in greased 8x8 inch baking dish Mix together gingersnaps asnd butter.
Stir in nuts.
Sprinkle evenly over peaches.
Bake at 350 for 15-20 minutes.
Serve warm with vanilla ice cream, frozen yogurt or whipped cream.
You can also divide the dessert among 6 8-ounce baking cups.
Bake at 350 for 10 minutes.
Spoon can of peach or apple pie filling into a 1 1/2-quart casserole.
Microcook, covered, on 100%
(High) for 3 to 5 minutes or until bubbly.
To each serving, add 3 tablespoons of granola and a scoop of vanilla ice cream.
Serves 4.
In a medium bowl, beat egg.
Add cream and pie filling.
Spread in pie shell.
Blend sugar, flour and oleo; sprinkle over peach mixture.
Bake at 425\u00b0 for 10 minutes.
Reduce heat to 375\u00b0 and continue to bake another 30 to 35 minutes.
Spray a 9 X 9 inch baking dish.
Drain peaches and reserve 1/2 cup juice.
Freeze left over juice for another use if desired.
Mix peaches with 1/2 cup reserved juice, tapioca and 1/4 cup oats.
Pour into the baking dish and let set for at least 15 minutes.
In the mean time mix the remaining ingredients,.
sprinkle evenly over the top of the peaches, if the 15 minutes are up.
Bake at 350 degrees for 30 minutes.
Cool on wire rack.
Adjust seasonings to taste. I like more nutmeg.
Arrange peaches in an 8-inch square glass baking dish.
Melt butter in small glass bowl in microwave oven for 45 to 60 seconds on High.
Mix flour, oats, brown sugar, salt, cinnamon and nutmeg in bowl.
Add melted butter and mix until crumbly.
Sprinkle crumb mixture over peaches.
Cook uncovered in microwave oven for 7 to 8 minutes at High; rotate dish one-quarter turn.
Makes 8 servings.
Mix the filling ingredients together and pour into a glass 9x13-inch (you may need a little larger pan if your peaches are huge--mine was right to the top though and did not overflow).
Crisp:
Place all the ingredients in a medium bowl.
Cut the margarine into the other ingredients to make it crumbly.
Sprinkle over peaches.
Bake in 350\u00b0F oven for 45 minutes to 1 hour or until bubbly and brown.
Serve warm with ice cream.
Place peaches in greased baking dish.
Work remaining ingredients to consistency of fine crumbs; sprinkle over peaches. Bake for 25 minutes in a 350\u00b0 oven.
Arrange peaches in an 8-inch square glass dish (microwave-safe).
Melt butter in a small glass bowl in microwave. Mix flour, oats, brown sugar, salt, cinnamon and nutmeg in a bowl.
Add melted butter; mix until crumbly.
Sprinkle crumb mixture over peaches.
Cook, uncovered, in microwave for 7 to 8 minutes on High (rotate the dish one-quarter turn once).
Garnish with whipped cream or vanilla ice cream.
Combine rice, peaches and 1/3 cup sugar in buttered, shallow 1 1/2-quart baking dish.
Mix flour, remaining sugar, cinnamon and nutmeg in medium bowl; cut in margarine until mixture is crumbly. Sprinkle flour mixture over rice and peaches.
Sprinkle walnuts over flour mixture.
Bake at 350\u00b0 for 20 to 25 minutes.
Serve with whipped cream or ice cream.
Makes 6 servings.
ish.
Mix the rhubarb, peach, white sugar, and 1/4
NOTE: If you only have plain instant oat packets, just add the cinnamon and nutmeg to your taste.
Preheat the oven to 425*. Lightly butter an 8x8 baking dish.
Place the peaches in the dish. Mix together the oats, flour, nuts, and butter until crumbly. Sprinkle over the peaches.
Bake for 15 minutes or until golden brown.
Let cool slightly and serve with ice cream.
Preheat oven to 350\u00b0.
Put peach slices in square casserole dish.
In separate bowl, work together the sugar, flour, salt, cinnamon, nutmeg and margarine until crumbly.
Add the lemon rind and mix.
Sprinkle over top of fruit.
Bake, uncovered, in a 350\u00b0 oven until the peaches are tender and the top is browned.
This takes about 20 to 30 minutes.
Enjoy!
Serves 6 to 8 people.
Combine crushed gingersnaps and next 2 ingredients.
Cut in margarine until mixture resembles corn meal.
Arrange peaches in an 8-inch square baking dish coated with cooking spray.
Sprinkle gingersnap mixture over peaches.
Bake at 375\u00b0 for 20 minutes. Serve warm with vanilla ice milk.
Yield:
4 servings.
Pour peach mix in bottom of flat pan.
Sprinkle dry spice cake mix over top about 1/8 inch thick.
Bake 45 minutes at 350\u00b0.
Top with whipped cream when cool.
Spread pie filling in bottom of a 9 x 13-inch casserole dish. Sprinkle cake mix over pie filling. Melt margarine and pour over cake mix.
Bake at 350\u00b0 for 30 minutes.
You can also use apple or cherry pie filling.